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Jean Ramet's Suggestion
Lobster in Juice with Fresh Parsley and Carrots

Serving Size: 2

Preparation:

-Steam and shell out the lobster.
- Reduce the grinded shell with butter. Add parsley, pour water to cover.
- Let it cook 1/2 an hour, remove from heat and blend.
- Reduce the juice, add the american sauce.
- Cut the lobster into parts, butter them.
- Pour the hot juice + parsley + carrots.
- Serve in soup plates.

Our Wine Expert's suggestion:

- Chateau Canon, Saint-Emilion Great Classified Growth
- Chateau Figeac, Saint-Emilion Great Classified Growth
- Chateau Rol Valentin, Saint-Emilion Great Classified Growth

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